Indian Dahl

Thai cuisine has a mix of spicy, sweet and fresh flavours. The freshness of the herbs mixed balances out the chilli in such a perfect way. A Thai curry can be very spicy but it’s also packed with flavours. By making your own paste you can control how much chilli to put in and also control what’s in the paste. This recipe might have a few ingredients but it’s super easy to make and you can store it in the fridge for a few days in a jar.

GF   DF   V   VG


300g red lentils
1 brown onion
3 tomatoes
1-2 cloves of garlic
3 tablespoons coconut milk
1 small chili (after taste)
1 teaspoon grounded ginger
2 teaspoon cumin seeds
1 teaspoon grounded turmeric
1-2 teaspoon garam masala
Salt & black pepper after taste
Coconut oil for cooking


  1. Rinse the lentils in water
  2. Put the lentils in the pot and fill up with water a so they are covered under water with a couple of inches to spare. Place on the stove on high heat
  3. When they start to boil, take the heat down to low so they start simmer. Add the coconut milk, a pinch of salt and turmeric. Let cook until the lentils has soften and the texture is creamy
  4. Chop up garlic, onion, tomatoes and chili
  5. Heat up coconut oil in a pan and cook the onion, chili and garlic until light soft
  6. Add the tomatoes and cumin seeds to the pan and keep cooking until it’s all soften up
  7. Finally add the garam masala and ginger to the pan. Let it all cook together for a few more minutes before taking it off the heat
  8. When the lentils are all cooked and with the right creamy texture add the onion mix to the pot. Stir it all together and taste with salt and pepper as final touches
  9. All done! Top up with fresh coriander and serve with vegetables, sweet potato, brown rice or anything you may like

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